Ingredients
4clovegarlic
2½lbsleg of lamb,boneless
2tbspfresh rosemary,chopped
¼cupextra-virgin olive oil,(plus 3 tbsp)
2tspfresh thyme leaves
2¼tspblack pepper,cracked
¾cupflat-leaf parsley leaves,finely chopped, tightly packed
¼cupmint leaves,finely chopped
3ozfeta cheese
6tspfresh lemon juice
1tbspcapers,chopped
1anchovy fillet
1tspfresh marjoram,or oregano leaves
¾tspsalt
¼tspfreshly ground pepper
6rosemary branches
1headradicchio
Preparation
Press 3½ garlic cloves in a garlic press. In a large bowl, combine pressed garlic, lamb, rosemary, 1 tablespoon olive oil, thyme, and cracked pepper. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
Press remaining garlic clove in garlic press. In a medium bowl, combine pressed garlic, ¼ cup olive oil, parsley, mint, feta, 4 teaspoons lemon juice, capers, anchovy, marjoram, salt, and pepper.
Prepare grill. Skewer lamb on rosemary branches or metal skewers; sprinkle with salt. Grill lamb 10 to 12 minutes for medium-rare, or until desired doneness.
Meanwhile, in a large bowl, toss radicchio with remaining 2 tablespoon olive oil, 2 teaspoons lemon juice, salt, and pepper; scatter over a platter.
Place lamb over radicchio, and spoon salsa verde over top.
